Tender and delicious overseas eggplant caviar is a win–win option for fans of the classic snack. And in this way you can quickly put into action a rich harvest of young vegetables. Caviar will decently decorate a family dinner or a festive table.
Ingredients
- Eggplant - 2.5 kg
- Vegetable oil - 250 ml
- Tomatoes - 500 g
- Bell pepper - 500 g
- Salt - 1.5 art.l.
- Vinegar (essence) – 1 tsp.
- Onion - 500 g
- Carrots - 600 g
- Ground black pepper - 1 tsp.
- Sugar - 4.5 art.l.
- Tomato paste - 1 art.l.
- Garlic - 1 head
Step-by-step cooking recipe
Chop the onion with garlic, and fry until soft on 2 tablespoons of oil.
In the same way, separately fry grated carrots.
Cut eggplants into cubes and fry until browned in parts in the remaining oil.
Chop tomatoes and peppers in a blender. Add salt, sugar, spices and tomato.
Mix all the vegetables and pour the tomato mass.
Bring to a boil and simmer the caviar for an hour on low heat.
Grind it with a blender or pass it through a meat grinder, bring it to a boil again and boil for 10 minutes.
Add vinegar and roll the overseas caviar into sterile jars.
